I read in Culperer's Herbal about using sage flowers in sweet recipes. Rather than making a jam, I would like to attempt making a confiture. Would someone active on this forum know more on this subject?
I'm a little confused about what you are actually wanting to make. I've tried to google confiture (which, in my ignorance, I thought was just the French word for jam) and it seems there are three possibilities - a jam or jelly, candied fruit or fruit preserved in a sugar syrup and crystalised.
Are you wanting to make a sage flower jelly like the Americans make a violet flower jelly i.e make a sweet tea or syrup and thicken with gelatine or do you want to crystallise the sage flowers in which case you dip them in beaten egg white and cover with icing sugar.
You could also make sage flower honey just by covering your sage flowers with runny honey and leave for 6 weeks to infuse.
I hope someone else will have more information for you.